Fresh food was loaded in preparation for its departure on April 10. With a maximum capacity of 2,453 passengers and around 900 crew, the amount of food needed was enormous. First Class, Second Class, and Third Class were served three meals a day and was included in cost of the ticket. First Class passengers could opt to eat at the Al la Carte restaurant. This restaurant proved successful on Olympic and was replicated on Titanic and replicated eating at the famous Ritz. At 150 seats, it was bigger than Olympic and had sixty staff. None of the staff were White Star Line employees but employees of the restaurant. First Class passengers who opted to eat only at this restaurant were given a refund on that part of the First-Class ticket. Eating at this restaurant was very expensive and was open from 8 am -11 pm for only First-Class passengers.

Titanic was essentially a floating hotel, so daily consumption of food was considerable requiring the large stores of fresh food and supplies for the voyage across the Atlantic. Today it is much the same. Cruise ships today usually are required to have double the food needed in case the ship is delayed at sea due to storms or other emergencies. Here are some of the items that were stored for its maiden voyage to New York:

Meats

• 5,000  lb. fresh meat.
• 25,000  lb. poultry.
• 11,000  lb. fresh fish.

Produce

• 1,000 lb. grapes,
•  36,000 apples.
• 36,000  oranges.
• 16,000 lemons.
• 40  tons of potatoes.
• 3,500  lb. onions,
• 7,000  heads of lettuce.

Bread/Baking

• 50  barrels of flour.
• 1,000  loaves of bread.
• 10,000  lb. cereal.
• 10,000 lb. sugar.

Hot Beverages

• 2,200 lb. coffee.
• 800 lb. tea.

Eggs/Dairy

• 40,000  fresh eggs.
• 1,500  gallons of fresh milk.
• 1,200  quarts of ice cream.
• 6,000  lb. butter.

That is a lot of food and that is a short list. Some additional items include 15,000 bottles of ale, 1,000 bottles of wine, and 850 bottles of liquor. And of course, gentleman needed cigars so 8,000 of them were stowed aboard as well. Fresh drinking water was loaded as well for use during the voyage. To serve all the food required over 57,000 pieces of crockery which includes pots and pants. 29,000 glasses of various sizes, shapes, and uses were aboard as well. Cutlery of various sizes, shapes, and uses came to 44,000. Food was mostly prepared by hand though they had food mills, grinders, and other things they could use. For Jewish people who observed Kashrut (Kosher dietary laws), this was provided for as well. Separate silverware for meat and dairy use was also used as well.

Each class ate in its own serving areas. First and Second Class had the more expansive menus, but Third Class was not that bad either. Breakfast in Third Class included: